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Today on the Pit....

Discussion in 'Food Talk' started by RLHOK, Feb 28, 2017.

  1. Feb 28, 2017 at 6:07 AM
    #1
    RLHOK

    RLHOK [OP] Keeper of the smoke.

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    A 6lb brisket flat, going to smoke it on a weber kettle grill using the minon method. Its going to be Mmmmmm Mmmmmmmmmm gooooooood!!!!

    brisket9.jpg
     
  2. Feb 28, 2017 at 6:15 AM
    #2
    Black Wolf

    Black Wolf INCOGNITO undercover toyomafia

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    Looks good. I've got that same kettle. Still in the box. Guess I need to get it out. I bought the Kettle Pizza too.[​IMG]
     
    Bob and RLHOK [OP] like this.
  3. Feb 28, 2017 at 7:22 AM
    #3
    COMiamiFan

    COMiamiFan SSEM #3. Don't forget to try the search bar. #PSL

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    These posts should be banned this early in the AM :drool:
     
  4. Feb 28, 2017 at 7:53 AM
    #4
    RLHOK

    RLHOK [OP] Keeper of the smoke.

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    I have been tempted to get one of those...
     
  5. Feb 28, 2017 at 7:53 AM
    #5
    RLHOK

    RLHOK [OP] Keeper of the smoke.

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    Consider it motivation for the day....
     
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  6. Feb 28, 2017 at 7:54 AM
    #6
    COMiamiFan

    COMiamiFan SSEM #3. Don't forget to try the search bar. #PSL

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    Yeah, motivation to eat . . . LOL
     
    Black Wolf and RLHOK [OP] like this.
  7. Feb 28, 2017 at 9:43 AM
    #7
    RLHOK

    RLHOK [OP] Keeper of the smoke.

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    UPDATE....its looking and smelling GREAT!!!!

    brisket10.jpg
     
    Hammerhead and Bob like this.
  8. Feb 28, 2017 at 9:55 AM
    #8
    RLHOK

    RLHOK [OP] Keeper of the smoke.

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    Thank Ron, sure.

    This cook is a brisket flat that was already trimmed. If you go with a packer brisket then you will need to trim it or even separate the point and flat, like I did on a cook a few weeks ago.

    I cook this like I do pork butts, but its going to be a longer cook since brisket will stall at around 160-165.

    So this cook I did the following

    rinse and dry the meat.
    coat with plain yellow mustard, sometimes I use olive, its purpose is to give the rub something to stick to.
    Coat with rub of choice, I used webers dry smoking rub, its my favorite, but sometimes I do a salt/pepper rub, its all up to you.
    While the meat comes to room temp, I prepared the kettle grill for smoking, you can see by the pics how I set it up.
    After the grill is up to temp, I put on the meat, close the lid and walk away, maintain temp at 250-275. Once I have the vents set its walk away, check it after a few hours, add any fuel if needed.
    When the temp of the eat hits around 160 I might wrap it, or just let it cook, I have not decided yet if I will wrap this one or not.
    Once the goal temp of 195-200 is achieved the meat will be removed and placed to the side to rest for one hour.

    That's about all I do.
     
  9. Feb 28, 2017 at 10:55 AM
    #9
    RLHOK

    RLHOK [OP] Keeper of the smoke.

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    Temp hit 170. So I wrapped it. I am getting hungry here and you can't rush good BBQ.

    Why do I put myself thru this lol
     
    NewImprovedRon likes this.
  10. Feb 28, 2017 at 11:04 AM
    #10
    COMiamiFan

    COMiamiFan SSEM #3. Don't forget to try the search bar. #PSL

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    Why are you putting US thru this??
     
  11. Feb 28, 2017 at 11:15 AM
    #11
    RLHOK

    RLHOK [OP] Keeper of the smoke.

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    i am off today. Nothing better to do lol
     
    NewImprovedRon likes this.
  12. Feb 28, 2017 at 11:16 AM
    #12
    COMiamiFan

    COMiamiFan SSEM #3. Don't forget to try the search bar. #PSL

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    Makes perfect sense to me :thumbsup:
     
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  13. Feb 28, 2017 at 1:04 PM
    #13
    RLHOK

    RLHOK [OP] Keeper of the smoke.

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    The carnage. I cut about half into cubes and then the rest into slices. Damn this is good. Yes I chowed down in two big ole sandwiches drowned in BBQ sauce with a cold miller on the side. All is well with the world lol

    IMG_2101.jpg IMG_2106.jpg IMG_2103.jpg
     
  14. Feb 28, 2017 at 2:00 PM
    #14
    Pudge

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    Looks great man. This summer I need to do a brisket. Haven't done one yet.
     
  15. Feb 28, 2017 at 3:09 PM
    #15
    Black Wolf

    Black Wolf INCOGNITO undercover toyomafia

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    It's still in the box too.
     
  16. Feb 28, 2017 at 3:14 PM
    #16
    dozer996

    dozer996 New Member

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    Nice cook

    Just finished up a Tri-Tip

    5390d3e2b49be917f4f4fd00e05be7eb_755168fef60cb0651977ba9ec3d827fab13f3cbe.jpg

    12c5fff3939f998937df385273c2f331_c331d4719228b113defb45a005a8ad55b189d3e2.jpg

    fd79a8db3130126cb9b8373ba5e23e3b_0247bdc71b2bce92d1fd75eb24be5528c57113c8.jpg

    768cd74679c4bcc4caccba86941e6ae4_d5630d46a4bbaa5167f86c99dfa33b7e728c984f.jpg
     
  17. Mar 1, 2017 at 8:40 PM
    #17
    KCTundra

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  18. Mar 1, 2017 at 8:46 PM
    #18
    KCTundra

    KCTundra -Caeleb

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    Have any of you ever bought ribs in bulk and they came in an open plastic bag (in a box)? How did you store them and how did you use them when it was time to cook? Defrost etc?
     
  19. Mar 1, 2017 at 11:23 PM
    #19
    RLHOK

    RLHOK [OP] Keeper of the smoke.

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    Never have bought ribs by the case but I normally have 6-12 slabs in the freezer at any given time, when I decide to do a cook I thaw them. I try to buy them when they are on sale.
     
    NewImprovedRon likes this.
  20. Mar 3, 2017 at 10:15 PM
    #20
    JMB

    JMB Not new, just a little old.

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    Great timing. I was going to jump in here and ask about smoking a brisket. Living in SE Virginia I do all the different kinds of pork normally. Both of them, butt and ribs, but wanting to expand I've been pondering a brisket. Pretty much what I get here is season to taste and cook at 250 +/- to 195 internal temp. The one question I have is, what is the advantage to wrapping it? With pork ribs I wrap in tinfoil but add apple juice to sort of braise them. If you wrap a brisket do you add liquid? If you don't wrap it , does it dry out too much? Do tell.
     
  21. Mar 4, 2017 at 12:52 AM
    #21
    RLHOK

    RLHOK [OP] Keeper of the smoke.

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    Wrapping is aka the Texas Crutch, it helps get the brisket past the stall a little faster. Yes the thinner parts of a brisket can dry out, normally around the edges, in my experiences.
    I don't add any liquid since the meat has a lot of fat in it.

    Brisket is a tricky piece of meat to cook, my first one I thought was less than great due to some dried out pieces along the edges, other than that folks said they liked it, but I was not happy, I am getting better at it but still have not cooked that perfect brisket I am after.

    Also how you slice a brisket is important, slice against the grain, this one in this thread I sliced with the grain a few slices since I forgot to mark which end to cut before the cook, those slices looked good but were tough, spun the meat around sliced from the side and it was tender and passed the hang and pull test
     
    JMB likes this.

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